Grilled Swordfish with Sweet Potato and Cilantro-Lime Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes like you spent way more effort than you actually did. Grilled swordfish is naturally meaty and satisfying, and paired with roasted sweet potatoes, it becomes a complete, nourishing meal. Sweet potatoes are loaded with beta carotene, which is amazing for your skin and eyes, and that cilantro lime glaze brings such a bright, zesty flavor that makes everything sing. The whole thing feels special enough for company but simple enough that you'll make it again and again.
Ella x
Ingredients
- 4 piecesswordfish steaks(1.25 inches thick, about 6 oz each)
- 2 mediumsweet potatoes(peeled and cut into 1/2-inch cubes)
- 4 tablespoonsolive oil
- 3 tablespoonslime juice(freshly squeezed)
- 237 mlfresh cilantro(packed, finely chopped)
- 3garlic cloves(minced)
- 2 tablespoonshoney
- 1½ teaspoonssea salt
- ¾ teaspoonsblack pepper
- 1 teaspoonsmoked paprika
- ½ mediumred onion(thinly sliced)
- 1jalapeño pepper(seeded and minced, optional for heat)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, toss the cubed sweet potatoes with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper. Spread them on a grill-safe pan or in a grill basket.
Tip: Using a grill basket prevents smaller pieces from falling through the grates.
- 2
Place the sweet potato pan on the grill and cook for 25-30 minutes, stirring occasionally, until the potatoes are tender and caramelized on the edges.
Tip: Move the pan to a cooler part of the grill if the potatoes start burning too quickly.
- 3
While the potatoes cook, prepare the cilantro-lime glaze by whisking together the remaining 2 tablespoons of olive oil, lime juice, minced garlic, honey, jalapeño, and most of the cilantro in a small bowl. Season with remaining salt and black pepper, and set aside.
Tip: Reserve about 2 tablespoons of fresh cilantro for garnishing the finished dish.
- 4
Pat the swordfish steaks dry with paper towels. Brush both sides lightly with olive oil and season generously with the remaining salt, black pepper, and smoked paprika.
Tip: Dry fish helps achieve a better sear and prevents sticking to the grill.
- 5
Once the grill is at temperature, place the swordfish steaks directly on the oiled grates. Grill for 4-5 minutes on the first side without moving them, then flip and cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.
Tip: Swordfish is firm and won't fall apart; avoid flipping multiple times to develop a nice crust.
- 6
During the last minute of cooking, brush the cilantro-lime glaze onto the top of each swordfish steak. Transfer to a serving plate.
Tip: Apply the glaze at the end to preserve the bright flavors and prevent burning.
- 7
Arrange the grilled sweet potatoes on the plate alongside the swordfish. Drizzle any remaining glaze over both components and top with the sliced red onion and reserved fresh cilantro.
Tip: The red onion adds a fresh crunch and complements the rich flavors of the fish.
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